1 tablespoon vegetable oil or olive oil
1 minced chipotle plus 1 tablespoon sauce from a can of chipotles in adobo
3 ounces thick corn tortilla chips (about 4 cups)
2 cups salsa
4 large eggs
1/2 cup shredded Cheddar cheese, Monterey Jack cheese, or Mexican cheese blend
Garnishes and add-ons (all optional):
Minced scallions
Diced avocado
Sour cream
Minced cilantro
Lime wedges
Preheat the oven to 375°F.
Heat the oil in a heavy-bottomed, oven-safe 10-inch skillet over medium heat. Stir the chipotle and sauce into the oil. Add the tortilla chips in handfuls, gently crushing them into large pieces in your hands as you do so.
Stir the chips with the chipotle sauce to coat. Fry in the pan for a minute or two, then stir in the salsa.
Use a spatula to make 4 wells in the chips and salsa. Crack the eggs one at a time into a ramekin or small cup, then pour the eggs into each of the wells.
Transfer the skillet to the oven and bake for 12 to 15 minutes, just until the whites of the eggs are cooked through and the yolks are set, but still have a bit of jiggle to them.
Sprinkle the cheese over the chilaquiles and bake just until the cheese melts.
Slice into 4 wedges and serve immediately with your favorite add-ons, like scallions, avocado, sour cream, cilantro, and limes.
Recipe Notes
- I like my breakfasts, lunches, and dinners with a little spice, so I always keep a can of chipotles in adobo around to add some smoky, incendiary flavor to my Mexican-inspired meals. If you ever wonder what to do with that can once you've pulled out the requisite amount needed for a recipe, try this trick: Chop the remaining chipotles and dollop them, along with the sauce, in 1 or 2-tablespoon amounts on a waxed paper-lined baking sheet. Freeze solid, transfer to freezer bags, and save the pucks to throw into your next recipe.